Brushed with vegan butter and then topped with the perfect touch of sugar and spice, these yummy moist Vegan Cinnamon Sugar Muffins are OMG good! They are also super quick and easy to make. You are sure to be wowed with flavor from this simple recipe.
2tablespooncornstarch or arrowroot powder(I used cornstarch)
½cupneutral oil (canola, safflower, or sunflower)
¾cupunsweetened almond milk
1tablespoonapple cider vinegar
Cinnamon Sugar Topping
2tablespoonvegan butter, melted
Preheat the oven to 375° fahrenheit. Then line a muffin tin with 10 paper liners or grease and dust with flour.
Mix 3 tablespoon of sugar and 1 teaspoon of cinnamon in a small bowl. Then set aside for later. This will be your topping.
Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Then add the sugar and use a whisk to mix all the dry ingredients together.
In a different medium sized bowl, combine the almond milk, oil, apple cider vinegar, and vanilla extract. Now, make a well in the dry ingredients and add the almond milk mixture folding just until all the flour is moistened. Do not overmix. You do not want any lumps or sight of raw flour, but do not beat the batter.
Divide the batter evenly to make 10 muffins into the prepared tin.
Bake at 375° fahrenheit for 20 to 23 minutes until a toothpick or cake tester comes out clean. The muffins will be just starting to brown. These muffins are still fairly pale when done. Allow the muffins to cool in the tin for about 5 minutes before removing from the tin and setting them on a cooling rack.
Now, melt the vegan butter in a small saucepan or the microwave.
Brush each muffin with the melted butter using a pastry brush and then use a spoon to cover the muffin with the cinnamon sugar mixture. Just shake the excess cinnamon and sugar right back into the bowl. Do each muffin one at a time. You don't want the butter to fully soak in before you add the spice topping. You can also just dip the the muffins into the butter and then into the spice mix, but I found brushing with the vegan butter and spooning the spice mix over the muffins worked better.
Store the muffins covered at room temperature for about 5 days or put them in the freezer in an airtight container for up to 4 months.
*If you try to make these gluten-free make sure to use a 1-to-1 gluten-free flour with xanthan gum. But do note that this recipe has not been tested with gluten-free flour.